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January 6, 2016

Beetroot Poori Recipe – How To Make Beetroot Puri - Poori Varieties

This is the first time I tried a poori recipe other than my basic wheat flour poori. As we all got bored of the usual poori with potato masala, I was exploring some interesting poori varieties. I found some healthy,colorful poori recipes like beetroot poori, palak poori, Mint poori etc. I started with beetroot puri and tried for our Sunday breakfast. I referred so many recipes,made my own additions and tried it. It came out so colorful,puffy and soft. Raksha and Sendhil loved it a lot. As I have added all the masala powders, I din’t make any side dish for this poori. I just served it with onion raita and Pickle. But then I felt, an aloo bhaji would have gone great with this poori. So its purely your choice of serving.Try this colorful poori to attract your kids and make your family eat a healthy (partially) breakfast recipe !

Beetroot poori recipe

Beetroot poori recipe -How to make colorful,healthy beetrot puri

Cuisine:Indian

Category:Breakfast

Serves:8-10 nos

Prep time:10 Minutes

Cook time:15 Minutes

Total time:25 Minutes

INGREDIENTS

1 cup = 200ml

Atta/wheat flour - 2 cups

Beetroot - 1 no ( medium sized)

Sooji/ Upma Rava /Coarse semolina - 1 tsp

Melted ghee – 1/2 tsp

Red chilli powder - 1 tsp

Garam masala powder - 3/4 tsp

Ajwain/Omam - 1 tsp

Cumin powder - 1/2 tsp ( optional)

Salt - as needed

Water - few tbsp ( adjust)

METHOD

Wash and peel the skin of beetroot using a peeler.Chop into small pieces.Grind it to a smooth,thick paste adding little water.

Add 1-2 tbsp of water and make a dough. Please be careful while adding water as we have added ground beetroot paste,dough takes very less water.

Take a lemon sized ball from the dough and dust it in wheat flour.Roll it to make a small,thick poori.

Heat oil in a kadai and check the heat of oil by dropping a pinch of dough.If it rises immediately to the top,oil is right.Now drop the poori and press it with a ladle.It will puff up well.Flip the poori and cook for 30 seconds till bubbles cease.Remove and drain in a tissue.Please check my basic poori post to get more tips with a detailed video.Serve hot with aloo bhaji or raita & pickle as i did.Enjoy !

Note

Addition of ghee keeps the poori soft and gives a nice flavour.But do not add more than the mentioned quantity.

Adding sooji/rava is to maintain crispness.The puffed poori won’t break till you break it with your hands.Some people soak the rava in little water before adding.

Adding a pinch of sugar gives a nice golden color to the poori. But it is optional to use.

Dough consistency is more important. If you make it too hard or sticky, poori will be too hard. If the dough is too soft , poori will become very soft.

If u feel , u have added very less water and the dough is too tight,beat the dough well for few minutes. It will become soft.Then make pooris.It will come out well.

Do not rest the dough.Make puris immediately else it will drink more oil.

Always use less flour for dusting else the dusted flour will spoil the oil and will be settled as sediments.So dust only once.U can apply oil on the rolling board and make pooris.

Thickness should be medium ie slightly thicker than chapati and it should be even.Else poori will puff only in some places where it is thick.Make sure there are no holes while u roll.Pooris won’t puff up if there is a hole.

Right temperature of oil is more important.Never allow it to fume or smoke.Poori will turn dark brown in color.Check the oil as mentioned above and proceed.

After u make 2 –3 puris, adjust the flame,check the oil temperature again & fry the pooris.If the oil is too hot,switch off the flame for few minutes to reduce the heat.Else add some more fresh oil to reduce the heat.By doing this way,u can make pooris of even color till the end.

Enjoy this colorful,healthy,colorful beetroot poori for your breakfast or as evening snacks for kids.